Topo Map Love Cake

Since early this morning, I have been making alot of chocolate chips cookies for the orders for Teachers' Day. Though tired, I still decided to bake this pretty Topo Map Love Cake. I was happy that the outcome of this cake was splendid! The layers of colors made an artistic design to the cake. I have adapted this cake from Table for 2 but modified some of the ingredients and the result was equally great. Reducing sugar to 200g and replaced Cocoa powder with Milo. The cake was really soft and have the nice pandan flavour. 

Ingredients

250g butter
200g sugar (original 250g)
5 eggs
300g cake flour +1 tsp baking powder
125ml evaporated milk
1 tsp vanilla extract
1 tsp pandan paste
Cocoa powder (I used Milo) for creating the topo lines

Directions

1. Cream butter and sugar until pale and fluffy.
2. Beat in eggs, one by one, beating well after each addition.
3.Sift half the flour into butter mixture and beat on low speed until well combined.
4. Mix in evaporated milk until well combined.
5. Sift the balance of flour into the mixture and beat on low speed until well combined.
6. Divide the batter to two. Mix vanilla extract to one part and pandan paste to the other.
7. Preheat oven 180C. Prepare 20cm X 20cm pan, lined the base & grease the side.
8. Spread 1/2 the pandan batter into pan. Level it.
9. Evenly sift a thin layer of Milo over.
10. Very gently dollop half of the other colour over and gently level it. Repeat the sifting of milo.
11. Repeat layering with both colours, with the final layer clean(no milo on top).
12. Bake for 55 mins or until toothpick comes out clean.

Banana Cream Pie

I got this recipe from Joy of Baking and was so eager to bake it after watching the video clip. The steps seem no hassle and so I decided to give it a try. Somehow, things didn't turn out the way it should be. Firstly, I have used the wrong sugar for the crust (Castor sugar instead of icing sugar). Secondly, as I did not have a food processor, I used the mixer to mix the ingredient for shortbread crust and due to over beating, the crust became creamy instead of crumbs. Thirdly, I used the wrong baking pan(without removable bottom) and had difficulty taking out the crust after baking.

It was easy to make the cream and fun to assemble the whole pie. The pie tasted good with the biscuit-like crust and the sweetness of the bananas added a nice finishing touch to this pie. With my Mother-In-Law and glutton-like kids, the pie was gone in 15mins. If I have not made those 3 mistakes, this pie would be a masterpiece.

Ingredients

Shortbread Crust

130g plain flour
35g icing sugar
1/8tsp salt
113g cold unsalted butter(cut into pieces)

Pastry Cream
300ml milk
1tsp vanilla extract
3 large egg yolks
50g Castor sugar
20g plain flour
20g corn flour

2-3 large bananas, peeled sliced

Directions

Shortbread Crust

1. Grease 20 - 23 cm tart pan with a removable bottom.
2. Mix flour, sugar, and salt to combine. Add the butter and mix till the pastry starts to come together and form clumps.
3. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.)
4. Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.)
5. Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
6. Preheat oven 220 degrees C and bake until the crust is golden brown, about 13 - 15 minutes.
7. Remove from oven and place on a wire rack to cool.

Pastry Cream
1. In a medium-sized heatproof bowl, mix the sugar and egg yolks together.
2. Combine flour and corn flour together and then add to the egg mixture, mixing until you get a smooth paste.
3. In a saucepan bring the milk to just boiling (just until milk starts to foam up.)
4. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.
5. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly.
6. When it boils, whisk mixture constantly for another 30 - 60 seconds until it just becomes thick. Remove from heat and stir in vanilla extract.
7. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature before using. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

To Assemble
1. Spread pastry cream evenly over cooled crust.
2. Top with sliced bananas.

Note: If Pie is not consumed immediately, suggest to put a glaze over the banana from turning black. Either glaze with boiled jam or sugar syrup.

Milo Donut Cake

Aren't these donut cakes cute? I have decided to make these cute donut cakes with the butter cake recipe and adding cocoa powder to make a pretty colour to it. When I was about to add cocoa powder, then I realised I have run out of cocoa powder. Looking into the cupboard for an alternative, I decided to use Milo instead. And that's how these Milo donut cakes were created. The texture is soft but cannot really taste the Milo, perhaps have to add more Milo the next time.

Ingredients

250g butter
165g Castor sugar
205g self raising flour (sifted)
5 eggs
1.5 tsp vanilla essence
30g Milo

Directions

1. Mix butter and Castor sugar until white.
2. Add eggs one at a time and add vanilla essence. Mix evenly.
3. Add flour and mix using low speed.
4. Add Milo to half portion of the batter and scoop the 2 different batter into piping bag respectively.
5. Grease the donut tray with butter. Pipe batter into donut tray alternately.
6. Bake at 180 degree C for 15-20mins.

Yummy Peach Cake

I have adapted this recipe from Maria's Cherry Cake and modified it with Peach as I am not a lover of cherry. I have used self-raising flour in replaced with all purpose flour and baking powder. Also reduced sugar further to 110g and the sweetness is just perfect. The look resembled the Fruit Pastry Cake but this cake is much softer and lighter. Overall, fruity and yummy! 

Ingredients

100g butter
110g icing sugar
1/2 tsp vanilla extract
2 eggs
150g self-raising flour (sifted)
Sliced syrup peaches
icing sugar for dusting

Directions

1. Preheat oven to 170C. Prepare a 9 inch pan and grease with butter.
2. Cream butter and icing sugar until light and fluffy.
3. Beat in eggs gradually.
4. Add in vanilla extract.
5. Fold flour into beaten butter.
6. Spread out mixture into prepared pan and arrange sliced peaches.
7. Bake for 35 mins or until golden. When cake has cooled, dust with icing sugar before serving.

Note: If you are using smaller baking pan, do remember to fill the batter up to 1/2 the pan, so it will rise just nice to the rim.

Blueberry Crumble Cupcakes

http://www.tastebook.com/recipes/3377165-Blueberry-Crumble-Cupcakes

This Saturday morning was an early day for me, waking up at 8.00am (which I usually don't) and getting ready to bake these cupcakes as breakfast for my kids. Just in 45mins, we were all enjoying the hot and yummy cupcakes fresh from the oven. Felt extremely wonderful having such delicious cakes for a good start of the day!  

Ingredients

Crumble topping:
20g cold butter
20g caster sugar
20g cake flour
10g ground almond (optional)

Batter:
125g butter, room temperature
70g caster sugar
2 large eggs
1/2tsp vanilla extract
100g cake flour
1tsp baking powder
2tbsp milk
80g fresh blueberries (some dust with some flour)

Directions

1. Make crumble topping. Combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Refrigerate until needed.
2. Preheat the oven to 180C. Put 8 paper cases in a muffin pan.
3. Put the butter and sugar in a mixing bowl, and beat together until light and fluffy.
4. Add egg one at a time, combine well.
5. Add in the flour and milk alternately, fold till well combine and lastly add in vanilla extract.
6. Add in blueberries, mix well.
7. Spoon the mixture into the paper cases. Top with few blueberries, then sprinkle crumble topping over.
8. Bake the cupcakes in the oven for 25-30mins, or until risen and firm to the touch.
9. Transfer to a wire rack and let cool.

Flourless Blueberry Cheesecake

I was so enthusiastic to bake these cheesecakes as it's a flourless and gluten-free dessert. The steps were simple and without much effort, I had these cheesecakes done. The original recipe used baking tins but I decided to make it in small cup fillers (8pcs) and also decorated with melting chocolate pattern on top (haha..can tell my piping skills not that good but will practice more).  The texture were smooth and light, tasted so nice together with the digestive biscuits. I felt it would taste even better to mix some blueberry filling to the fresh blueberries so it will enhance the overall texture.

http://www.tastebook.com/recipes/3375384-Flourless-Blueberry-Cheesecake

Ingredients

• 100g digestive biscuits (original 90g)
• 45g butter (melted)
• 250g cream cheese (original 225g)
• 65g caster sugar (original 75g)
• 1/4 tsp vanilla extract
• 2 eggs (lightly beaten)
• 100g blueberries (original 90g)
• some melting chocolate

Directions

1. Preheat oven at 180 deg C.

2. Crush digestive biscuits until quite fine. Mix crushed biscuits with melted butter and press down into base of cup fillers. Spread the blueberries over the base and allow chill in the fridge while you make the toppings.

3. Beat cream cheese, sugar, vanilla extract and eggs together until smooth and creamy. Pour over the top of the blueberries and knock the filler on the table to ensure the batter is evenly spread.

4. Microwave melting chocolate and put into piping bag. Pipe lines and then use a chopstick to go across the line.

5. Bake in water bath for 20-30 mins.

Bake in water bath or double-boil method means a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even baking.

Healthilicious Pumpkin Cake

This recipe has been published in 

Aspiring Bakers #22: Lightened Up Cakes (August 2012)

When I saw the theme for Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet, I was really keen and excited to participate for my very first time. I was cracking my head for a less fat and less sugar recipe as per the theme requirement and so I decided to make this Healthilicious Pumpkin Cake (modify recipe from Nasi Lemak Lover). Mindful of the ingredients for my diabetic Mother-in-Law, so I cut down the sugar and oil for this recipe. The result was fantastic, the cake was not sweet, its soft and light. However, it lacked the pumpkin taste (even though I added 200g of pumpkin) but overall a healthy cake.



http://www.tastebook.com/recipes/3372216-Healthilicious-Pumpkin-Cake

Ingredients

• 3 Eggs (medium)
• 100g sugar (reduced 30g)
• 200g Pumpkin (steamed & mashed)
• 150g cake flour
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 80g Corn oil (reduced 20g)
• 1/2 tsp vanilla essence



Directions

1. Preheat oven to 160 degree C.

2. Sieve flour, baking powder & soda together. Sieve twice & set aside.

3. Beat eggs, sugar, vanilla & pumpkin till stiff/ribbon stage.

4. Fold in flour & mix well.

5. Add in corn oil & mix well till batter is shiny & flowing.

6. Pour batter into cup fillers or loaf pan. Sprinkle some chopped walnuts on top (optional).

7. Bake for 30mins.

Chocolate Wonders

Got to say this is the best chocolate cake that I ever ate (as I am not a chocolate person). Perhaps the melting chocolate made an amazing difference to the overall taste. Anyone can make this easy peasy cake. There is something that you need to know, which was my mistake when doing the first tray. I filled the batter full but didn't take note to cover the batter over  the centre piece of the donut mold. It came out with a see-through hole and later I have problem putting in the melted chocolate which then flowed out. So for this lot, I actually put in the melted chocolate and then place them in the fridge for it to harden (if not, when you lift up the cake, the melted chocolate will leak out). My 2nd tray onwards were all then with a sealed based.  Overall, it was a fun experience and you should try it!   

Ingredients

• 150g butter
• 120g sugar (I reduced from 135g)
• 200g self raising flour (sifted)
• 3 eggs
• 7tbsp milk (I added 1 more tbsp)
• 40g cocoa powder (I reduced from 55g)
• some melted chocolate

Directions

1. Preheat oven at 180 deg C, grease the donut trays.

2. Whisk butter, sugar, eggs, milk, flour and cocoa until smooth and well-mixed.

3. Transfer batter into piping bag. Pipes batter into donut trays till full* and bake for about 18 to 20 minutes or until well-risen and springy to the touch.

4. Transfer to a wire rack and turn upside down to let cool.

5. Microwave some melting chocolate. Pipe into the hole in each donut-shaped cakes.

6. Put into fridge to harden the melted chocolate.

*You need to spread the batter over the donut centre piece, so that it will seal the base.

Traditional Butter Cake

Today was a fulfilling day, I managed to vacuum the whole house and also made all these butter cakes for all my colleagues tomorrow. Really thankful to them for appreciating my design of Thank You card. Hope they will like these Traditional Butter Cakes I made. These cakes really have a great butter aroma and very soft. Thanks to Jo for this recipe.

http://www.tastebook.com/recipes/2004371-Traditional-Butter-Cake

Ingredients

• 250g butter
• 165g Castor sugar
• 205g self raising flour (sifted)
• 5 eggs
• 1.5 tsp vanilla essence

Directions

1. Mix butter and Castor sugar until white.

2. Add eggs one at a time. Mix evenly. 

3. Add flour and mix using low speed.
4. Add vanilla essence and mix evenly.
5. Pour into cake tin (20 X 20cm).

6. Bake at 180 degree C for 35-40 mins.

Spongy Banana Cake

http://www.tastebook.com/recipes/3361408-Spongy-Banana-Cake

Once I got hold of these lovely cup fillers, I really can't wait to bake my banana cake in it.   These banana cakes were really light and spongy and different from those banana cakes that I used to eat, perhaps due to the use of cake flour and folding method. Guess I need to make more in order to satisfy everyone cravings.

Ingredients

• 3 Eggs (medium)
• 120g sugar
• 200g Banana (mashed)
• 150g cake flour
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 80g Corn oil
• 1/8 tsp vanilla essence

Directions

1. Preheat oven to 160 degree C.

2. Sieve flour, baking powder & soda together. Sieve twice & set aside.

3. Beat eggs, sugar, vanilla & banana till stiff/ribbon stage.

4. Fold in flour & mix well.

5. Add in corn oil & mix well till batter is shiny & flowing.

6. Pour batter into cup fillers or loaf pan.

7. Bake for 30mins.

Cocoa Butter Cake

http://www.tastebook.com/recipes/3359466-Cocoa-Butter-Cake

I came back from work, thinking to relax and watch some TV programmes when my son came asking me to bake a cake for supper. Looking through those recipes that I plan to make, I decided to bake this Cocoa Butter Cake since I have all the ingredients readily. Just within an hour, the aroma of butter filled the whole kitchen and the kids can't wait to gobble them up.

Ingredients

• 250g cake flour
• 2tsp double action baking powder
• 4tbsp milk
• 250g butter
• 160g sugar
• 4 eggs
• 1tsp vanilla essence
• 2tbsp cocoa powder
• 1/2 tsp coffee powder
• 10g melting chocolate

Directions 

1. Sift cake flour and baking powder in a bowl.
2. Beat butter with the sugar until pale and fluffy.

3. Add in egg one at a time, add in vanilla, mixing well.

4. Fold in flour and milk, combine well.

5. Mix 1/3 portion of cake mixture with cocoa powder & coffee powder.

6. Pour cocoa mixture into cake tin and follow by cake mixture.

7. Put melting chocolate in microwave and keep stirring till all melted. Pipe line across top, then use chopstick to go across the line.

8. Bake in preheated oven at 180C for 40mins or when skewer comes out clean.

Notes

You can use a kitchen paper towel to press in the centre of cake to flatten it, so it will look nicer when cutting into squares.

Macaroni Cheese with Chicken Pie Fillings

http://www.tastebook.com/recipes/3354316-Macaroni-Cheese-with-Chicken-filling

Got this recipe from my friend, Jo and I thought it would be a great dish for lunch. Instead of just merely macaroni cheese, I added the fillings from my Chicken Pie recipe below the macaroni cheese, thus making it a more balance dish. The result was amazing and my kids love it so much and kept asking for more servings.   Though it has quite a number of steps in preparation but definitely worth the time and effort.

Ingredients

• 300g macaroni
• 650ml fresh milk
• 500ml water
• 1/2 tbsp salt
• 2 tbsp butter
• 2 tsp plain flour
• 150g mozzarella, shredded
• 200g cheddar, shredded

Directions

1. Pour fresh milk, salt and water into a large pot. Bring it to a simmer. Add the macaroni and cooked until almost through. It should be a little firm. Be sure to keep the heat low and to watch the pot as this cooks. Milk and water tend to boil over quickly.

2. Remove macaroni using a slotted spoon and reserve liquid.

3.Preheat oven to 200 deg C.

4. In a large saucepan, melt butter over medium-low heat. Add flour and stir until combined. Slowly add the reserved liquid, stirring until the sauce begins to simmer and thicken a little.

5. Set aside a handful of the shredded cheese and add the rest to sauce, stirring slowly until all the cheeses have melted. Add the macaroni and stir. Cook for a minute and remove from the heat.

6. Transfer to an ovenproof dish. Cover with reserved shredded cheese.

7. Bake for 40 mins until bubbly and golden. Serve immediately.

Notes

I cooked the chicken fillings and place below the macaroni cheese. This makes a more balance meal.

Coffee Yoghurt Walnut Cake

http://www.tastebook.com/recipes/3354314-Coffee-Yoghurt-Walnut-Cake

After tasting this cake from 2 of my colleagues who baked it, I can't wait to bake it myself. The steps seem so easy but it was really time consuming in preparing. In this recipe, it is important to take note of the folding method in order for the cake to rise nicely. I have refrigerated the cake in the fridge for a few hours before I cut and also dust some icing sugar to give a nice finishing look!   

Ingredients

Crumbles:

• 200g digestive biscuits(crushed)
• 120g walnuts (lightly roasted and chopped coarsely)
• 60g light brown sugar
• 10g instant coffee powder
• 1 tsp cinnamon powder
• 100g cold butter

Cake layer:

• 200g cake flour
• 1 tsp baking powder
• 150g butter (room temperature)
• 80g caster sugar
• 2 eggs (lightly beaten)
• 1/2 tsp vanilla extract
• 1 pinch of salt
• 150g plain yoghurt

Directions

1. Crumbles: Mix crushed digestive biscuits, light brown sugar, chopped walnuts, cinnamon powder and instant coffee powder in a mixing bowl. With finger tips, rub in the cold butter until the mixture becomes crumbly. Set aside.

2.Sift cake flour and baking powder. Set aside.

3. With an electric mixer, beat butter with sugar until the batter becomes pale, creamy and fluffy.

4. Mix in vanilla extract, salt and mix well.

5. Add in eggs gradually, mix well each time the eggs is added.

6. With a spatula, stir in the cake flour/ baking flour mixture. Stir until the flour mixture is fully incorporated into the batter. The batter at this stage will be quite thick and firm.

7. *Add in yoghurt in a few separated additions, stir well each time the yoghurt is added. The batter will become smooth and ’spreadable’.

8. Line the bottom of a 20cm X 20cm baking tray** with 1/3 of the crumbles. Spread evenly and press firmly with back of a spoon.

9. Add in half of the cake batter, spread evenly with the spatula. Sprinkle the top of the cake batter evenly with 1/3 of the crumbles. Add in the remaining cake batter, spread evenly. Sprinkle with the rest of the remaining crumbles.

10. Bake in a preheated oven at 170 degree C for 35-40 mins, or until a skewer inserted into the centre comes out clean.

11. Remove cake from oven, let cool slightly and unmold. Refrigerate cake in fridge for a few hour before slicing into square. Place cake on paper filler and dust with icing sugar (optional).

Notes

*Important:Don't over fold as the cake won't rise nicely. **I use baking tray instead of springform pan,lined over hanging on one side of the tray. When cake is done,simply lift up the baking paper and place the cake on plate to cool off completely.

Mini Cheesecake Cupcakes

Baked on 25 Dec 2015

http://www.tastebook.com/recipes/3342271-Mini-Cheesecake-Cookies

Just finished baking these mini cheesecake cupcakes. It asked for Nilla Wafers (which only sell at Jason Market) to be put in the bottom of paper cups but I tried out with digestive biscuits instead. Not quite perfect though as the digestive biscuit didn't stick together well and became crumbly. Overall, pretty and cheesy. Note : The cheesecake left in fridge overnight were so much better, digestive biscuits also not crumbly, stick together well and taste good.   

Ingredients

• 12pcs digestive biscuits
• 100g butter
• 500g cream cheese (2 pkg)
• 100g sugar
• 2 egg
• 1 tsp vanilla
• Topping as preferred*

Directions

1. Crush digestive biscuits and mix well with butter. Keep it in fridge for 30 mins.

2. Preheat oven to 200 degrees C and line mini muffin/cupcake pan with paper liners. Scoop a little digestive biscuit mix into each mini muffin well and press it level. Set aside.

3. Cream together the cream cheese and sugar with a mixer till light and fluffy, and thoroughly combined. Add the eggs, one at a time, beating until well combined. Mix in vanilla.

4. Divide the batter evenly among each cup. Bake for about 25mins, or until the edges and top appear set.

5. Cool completely and top with a small amount of preferred filling. Refrigerate until next day and ready to serve (digestive biscuit will be crumbly if not refrigerated).

Notes

*You can use Jam, melted chocolate or blueberry fillings for the topping. I used decorating gel for these lots of cheesecake.

Chicken Pies

http://www.tastebook.com/recipes/3341721-Chicken-Pies

I always don't like the idea of making pie pastry myself because of the tedious steps but this pastry recipe was really a no-hassle for me and the results surprised me. Just the view of the photo makes one go drooling and I had to say this, the first bite on it was super duper yummy! Even my hubby gave me a thumbs up for this. 

Ingredients

Pastry:

• 250g plain flour
• 200g butter (softened)
• 110g plain yogurt
• 1 egg yolk
• 1 tsp sugar
• pinch of salt
• flour for dusting

Filling:

• 500g or 2 packs of chicken breast/legs
• 1 carrot (diced)
• 1 large onion (diced)
• 1 can button mushroom (sliced)
• olive oil

Marinate chicken:

• 3 tbsp oyster sauce
• 2 tsp of Knorr seasoning
• 2 tbsp dark soya sauce
• 2 tbsp sesame oil
• 3 tbsp Parsley flakes
• some pepper
• 1 tbsp corn flour mix with 3 tbsp of water (to thicken the gravy)
• 1 egg (beaten) - for glazing

Directions

1. Pastry: Put all ingredients into a mixing bowl except yogurt. Use hand to mix to a crumble. Add in yogurt and mix to a dough. Dough will be very soft, so need to keep it refrigerated at least for 30mins.

2. Fillings: Heat up pan with olive oil. Saute diced onion till its fragrant and suoft. Add diced carrots and cook for a while. Stir in the chicken, continue to cook in medium heat. Add in mushroom slices and pour in the cornflour mixture till thicken. Taste and add more seasoning to your preference. Set aside.

3. Preheat oven at 180 degree C and dust the pie mould with flour.

4. Roll the dough on floured working surface. Use a cutter to cut out a circle and place on pie mould, press lightly and cut out the excess dough with a butter knife.

5. Fill in the pie fillings. Cover it with another rolled dough on top and cut out the excessive dough.

6. Press the edges of pie with the back of fork to stick them together and make some holes on top of pies. This is to let the steam release during baking.

7. Glaze the pie with beaten egg and baked it at 180 degree C for 40mins till pie turns brown.

8. When slightly cool, take pie out and place on paper fillers. Ready to serve.

Mini Shepherd Pies

http://www.tastebook.com/recipes/3341766-Mini-Shepherd-Pies

This is my 2nd attempt making Shepherd Pie (the 1st did not turn out well), but this time I used the filling recipe from the Chicken pies and it was marvellous! Just want to be more creative and also easier for my kids to eat so I baked them in aluminium cups instead of large baking tray. I added  some shredded mozzarella cheese on top  of the mashed potatoes and baked it to perfection. All gone in split seconds and everyone were asking for more...

Ingredients

Toppings:

• 2 large potatoes (boil and mashed)
• Some butter
• Mozzarella cheese

Fillings:

• 300g or 1 pack of chicken breast/legs
• 1 carrot (diced)
• 1/2 large onion (sliced)
• 1/2 can button mushroom (sliced)
• olive oil
• 1 tbsp corn flour mix with 3 tbsp of water (to thicken the gravy)

Marinate chicken:

• 2 tbsp oyster sauce
• 1 tsp of Knorr seasoning
• 1 tbsp dark soya sauce
• 1 tbsp sesame oil
• 2 tbsp Parsley flakes
• some pepper

Directions

1. Add butter to mashed potatoes and leave aside.

2. Heat up pan with olive oil. Saute sliced onion till its fragrant and soft. Add diced carrots and cook for a while. Stir in the chicken, continue to cook in medium heat. Add in mushroom slices and pour in the cornflour mixture till thicken. Taste and add more seasoning to your preference. Set aside.

3. Preheat oven at 200 degree C.

4. Put fillings into aluminium cups almost 1/2 cup. Spoon mashed potatoes on top of fillings and press to level. Top it with Mozzarella Cheese.

5. Bake at 200 degree C until brown.

Notes

The seasoning to marinate chicken are estimated. You can adjust to your own liking.

Almond Biscuits & Strawberry Puffs

http://www.tastebook.com/recipes/3342196-Almond-biscuits

Another 2 creations from puff pastry, which are so easy to make. Well received by everyone too!

 

 

 

Ingredients

• 1 sheet puff pastry
• 2 tbsp egg white
• 2 tbsp fine sugar
• 80gm almond flakes
• sugar to sprinkle
• some flour for dusting

Directions

1. Mix egg white with 2 tbsp sugar.

2. Dust some flour on cutting board. Lay pastry and peel upper sheet of plastic.

3. Spread egg white mixture evenly on top of pastry and sprinkle almond flakes all over pastry.

4. Replace top sheet of plastic and lightly roll to press almonds onto pastry.

5. Remove upper plastic sheet and sprinkle sugar over almonds.

6. Put pastry into the freezer for half an hour to set the topping.

7. Preheat oven to 180 degree C.

8. Cut pastry to finger-sized pieces. Place them on a baking sheet. 

9. Bake for 15 mins on 180 degree C till golden brown.



http://www.tastebook.com/recipes/3341726-Strawberry-Puffs

 

 

 

 

 

Ingredients

• 1 Puff pastry sheet
• Strawberries
• Sugar
• Butter
• Powdered sugar (optional)

 Directions

1. Wash strawberries and cut them into 6 parts each.

2. Cut the puff pastry sheets into squares about 5cm X 5cm.

3. Put 3 pieces of strawberry on each piece of pastry.

4. Top with a bit of butter and sprinkle with some sugar.

5. Bake for 10 to 15 mins at 200 degree C until golden brown.

6. Let them cool down a bit and dust with powdered sugar (optional).

Notes

I did not dust it with powdered sugar here.

Sausage Buttons & Sausage Cheese Cups

http://www.tastebook.com/recipes/3341719-Sausage-Buttons

I found this recipe of puff pastry using sausages to make different type of treats. It came conveniently packed with 6 sheets of pastry (I used the brand Pampas) and with just a little effort, they are in the oven baking. Within seconds after baking, they are all snapped up. Really a very easy recipe to rush out some yummy snacks for a good afternoon tea!

Ingredients

• 1 sheet of puff pastry (Brand:Pampas)
• 3 sausages
• Flour to dust working surface

Directions

1. Preheat oven to 200 degrees C. Sprinkle working surface with little flour.

2. Place sausage at one end of puff pastry and roll just to cover the sausage. With sharp knife, slice each roll into 1/2-inch thin slices.

3. Line baking paper. Place buttons 1 inch away from each other. Brush beaten egg on top and bake in preheated oven at 200 degrees C for 15 minutes until golden brown. 

http://www.tastebook.com/recipes/3341734-Sausage-Cheese-Cups

Ingredients

• 1 sheet of puff pastry
• 3 sausages
• Cheddar cheese
• Parsley flakes



Directions

1. Preheat oven 200 degrees C. Unfold one puff pastry sheet onto cutting board. Without rolling it out, using sharp knife, cut puff pastry into 3 equal strips, lengthwise and 3 equal strips crosswise, making 9 equal squares.

2. Prepare filling: Cut sausages into thin slices. Cut cheese into cubes.

3. Place each puff pastry square into each muffin cup, gently pressing center of square down and having the “ears” sticking out a bit. If you have any muffin tin cups left unused, fill them halfway with warm water. This will allow even baking.

4. Fill cups with sausage and cheese filling evenly. Sprinkle with parsley flakes.

5. Bake in preheated oven at 200 degrees C for about 20 mins until golden brown.

Pancake with Cream Cheese

http://www.tastebook.com/recipes/3330201-Pancake-with-Cream-Cheese

At last, I managed to make nice looking pancakes, so easily with Morinaga Premix. I have created my own pancake with cream cheese filling and its indeed yummy! 

As promised to my colleagues,  they will get to eat these pancakes tomorrow. 

Ingredients

• 1 pkt of Morinaga Pancake Mix (4 pkts in a pack)
• 1 egg
• 110ml fresh milk

Filling

• 125g Philadelphia cream cheese
• 50g butter
• 50g icing suger (sifted)

Directions

1. Beat egg and milk in a big bowl.

2. Add pancake mix and beat well

3. Heat up non-stick pan and add a little butter for the first time.

4. Scoop a ladle of batter and pour in pan using the base of ladle to spread out the batter into large circle.

5. Once bubbles appear, turn the pancake over.

6. Mix all filling with a electric mixer until well combined.

7. Sandwich cream cheese in centre of pancake and fold into half.

8. Chill in the fridge for an hour and ready to serve.

Notes

These pancakes taste nice with peanut butter, honey and nutella too.

Steamed Mini Pandan Sponge Cake aka Puteri Ayu

http://www.tastebook.com/recipes/3336221-Steam-Mini-Pandan-Sponge-Cake

Reading this recipe, it seems easy to make but I felt that the preparation takes quite some time, to oil the molds (as I did not have a brush) and filling the coconut at the bottom of mold (pressing and having to make it neat). The batter can actually made 40pcs instead of 15pcs as mentioned in the recipe which I adapted from Nasi Lemak Lover. Notice steaming is also important, I steamed for less than 10mins and it was perfectly done than those that I steamed longer (wet & heavy). I did not add the green food colouring to yield a darker green colour as I have ran out of it but I will add it the next time. Overall, the cake looked pretty and taste nice!

Ingredients

• 2 eggs
• 100g caster sugar
• 150g plain flour
• 1/2 tsp baking powder
• 1 tsp ovalette/cake emulsier
• 120ml coconut milk (add 2 tsp Pandan paste)
• 1/2 tsp salt
• A drop of green food colouring, optional

• 60g fresh shredded coconut
• 1/4 tsp salt
• 1 tsp corn flour

Directions

1. Mix the topping ingredients together and keep aside.

2. Brush the molds with some cooking oil, fill bottom of the mold with shredded coconut. Stack 2 molds together and press till shredded coconut is firm.

3. Sift flour and baking powder. Add salt.

4. Beat sugar, eggs and ovalette until fluffy.

5. Add coconut milk and mix well.

6. Slowly add in flour and mix till well combined, add in colouring.

7. Fill the sponge cake molds with batter till full.

8. Prepare steamer, when water boil put in the mini sponge cake, steam for 10 mins.

9. When cake turned slightly cool, remove the cake from the mold. Serve with coffee or tea.

Notes

Do not over steam as the cake will be wet and heavy.